JOHN'S FLAMING HEARTH (Health Operation# 557478) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is January 23, 2008.
| NYS Health Operation ID | 557478 |
| Operation Name | JOHN'S FLAMING HEARTH/Inactive |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
2006 Military Road Niagara Falls NY 14304 |
| Municipality | NIAGARA |
| County | NIAGARA |
| Permitted Corporation Name | J & K NIAGARA, INC. |
| Permitted Operator Name | SUNGSOO KIM |
| Permit Expiration Date | 12/31/2008 |
| Local Health Department | Niagara County |
| NYSDOH Gazetteer | 315500 |
| Date: 2008-01-23 | Type: Re-Inspection |
Violations:
1 critical,
2 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 11D: Non food contact surfaces of equipment not clean Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Comments: 6A--Mashed potatoes in hot hold unit on cook line were measured @ 125 degrees using inspector's calibrated food testing thermometer. Kevin (Chef) stated he heated the product to temp. @ 11:15 am and placed in hot hold unit. Inspector measured temp. @ 1:00 pm, so inspector allowed for product to be reheated on stove top to >= 165 degrees for use and to be placed back in hot hold unit to be held @ >= 140 degrees. Repeat--Corrected 8A--Salads in reach-in cooler that were prepared for shift are uncovered. Salads covered immediately. Repeat--Corrected 11D--Gaskets of coolers on cook line have food debris build-up. Repeat |
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| Date: 2007-11-29 | Type: Inspection |
Violations:
1 critical,
4 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 11D: Non food contact surfaces of equipment not clean Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Item 8B: In use food dispensing utensils improperly stored Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: 6A--Mashed potatoes found in pot on stove top in back of kitchen @ 118 degrees using inspector's calibrated food testing thermometer. According to chef, product was cooked to over 140 degrees approximately 1 hour prior and was being held on back stove to replenish the cook line hot hold when needed. Inspector had chef reheat product to more than 165 degrees and chef placed reheated product in the hot hold unit on the cook line to hold at or above 140 degrees. (Corrected) 8A--Pre-made salads for shift were in the reach-in cooler uncovered. Server's covered salads immediately. (Corrected) 8B--Ice scoops at both ice makers were stored on moist towels. Towels removed and ice scoops were washed, rinsed, & sanitized then stored properly for use. (Corrected) 11B--Wiping cloth found on bar sink, not stored in sanitizer between uses. New towels put in sanitizer bucket by bartender. (Corrected) 11D--Gaskets of cooler doors on cook line have food debris build-up. |
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| Date: 2007-05-29 | Type: Re-Inspection |
Violations:
critical,
noncritical |
| Date: 2007-05-10 | Type: Inspection |
Violations:
1 critical,
9 noncritical |
|
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 8B: In use food dispensing utensils improperly stored Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Item 8D: Single service items reused, improperly stored, dispensed, not used when required Comments: 8B - Icecream scoops stored in dirty standing water. corrected 10B - Condencer unit in walkin freezer leaks - plumber called corrected 13B -Oil dumpster has food and other debris + oil on the ground around it. corrected 8A - Bags of flour are stored on the floor -corrected removed and stored off the floor 12E - Paper towels and soap missing from handwash station. corrected 10B - Wood shelving near the stove is not smooth and easily cleanable. corrected 15A - General cleaning of the floors needed especially under the friers - much food debris build up noted. corrected 10B - Shelving under bar unit is not smooth and easily cleanable. rusting and in disrepair. 8D - Single serve foil pieplates are being reused for pies. discarded and corrected |
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| Date: 2007-01-04 | Type: Re-Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 8F: Improper thawing procedures used Item 8D: Single service items reused, improperly stored, dispensed, not used when required Comments: 8F- Improper thawing procedure used for chicken at this time. Due to time- removed to the cooler- proper instruction given at this time. 8D- Single sevice towels not dispensed properly- dispensers on order at this time. |
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| Date: 2006-12-14 | Type: Re-Inspection |
Violations:
3 critical,
9 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 8B: In use food dispensing utensils improperly stored Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Item 9C: Hair is improperly restrained Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded |
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| Street Address | 2006 MILITARY ROAD |
| City | NIAGARA FALLS |
| State | NY |
| Zip | 14304 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| RED LOBSTER #0787 | Gmri, Inc. | 2006 Military Road, Niagara Falls, NY 14304 | 2006-11-15 |
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| Data Provider | New York State Department of Health (NYSDOH) |
| Jurisdiction | New York State |
This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).